One of my favourite streets in Mayfair, Mount Street has just gotten a lot more interesting with the newly opened Connaught Patisserie. Led by Executive Pastry Chef Nicolas Rouzaud the highly acclaimed Connaught hotel recently unveilled the new opening just in time for those shorter, gloomy winter days.
Perfect for Instagram, the interiors designed by Ab Rogers Design are a chic modern palette with a rose-pink hue and colourful glass however, it is the patisserie which is what is truly spectacular and the main reason to visit.
“A highlight of the space is the large sculptural clock which transitions from telling customers whether it is time for morning pain au chocolat, mid-afternoon gateau or post-supper treats to takeaway.”
The new location will be offering the Connaught’s signature pastry from Nicolas Rouzaud, some of my favourites include the classic Hazelnut Paris-Brest and Mango, Passion Fruit and Coconut Dacquoise and of course the Connaughty Hound which graces the hotel emblem and has been reimagined as a chocolate hazelnut cake. A highlight of the space is the large sculptural clock which transitions from telling customers whether it is time for morning pain au chocolat, mid-afternoon gateau or post-supper treats to takeaway. A special exclusive is the Chocolate Nemesis from the famous River Café, the first time the cake has been available outside its home.
The cakes and pastries are crafted by Executive Pastry Chef Nicolas Rouzaud and his team of pâtissiers. I first met Nicolas when he had newly joined the Connaught back in 2017 and have been impressed by his wonderful creations ever since. I popped by the new Connaught Patisserie to try out a few of the culinary delights and ask him a few questions.
Could you tell me a little bit about your background and how you decided to become a pastry chef?
I always wanted to be a chef – and I’m very grateful to have worked with some extraordinary pastry chefs. It was one summer, I was 15 years old, and working at my best friend’s uncle’s bakery as an apprentice in the south of France, when I was asked to help the Pastry Chef. I remember that day, like it was yesterday. The sweet smells of the cakes, I knew at that moment that I wanted to become a pastry chef and I’ve never looked back.
“I’ve always been influenced by seasonal produce. You know you’ll get the best flavours, and variations across the year”
You have worked at some world-famous establishments such as Le Bristol Paris, who/what were the major influences on your career?
I’m very grateful to have worked with some extraordinary pastry chefs in astonishing places around the world. I’ve always been influenced by seasonal produce. You know you’ll get the best flavours, and variations across the year – which makes my job exciting. Having worked in Paris, Bangkok and London, I have discovered delicious produce but I’ve always honoured and valued the traditional methods and techniques in the kitchen.
Could you share some of the most decadent cake requests you have had?
I’ve had some wonderfully decadent cake requests. The most memorable was a 7 tier wedding cake for a very special couple who got married at The Connaught a few years ago. (See below)
Could you let us know a little behind how you designed the pastry menu for the Connaught with its mix of traditional and contemporary?
I was very mindful of designing a menu that would cater to all. I wanted to blend unusual flavours with the traditional French patisseries to create new combinations. Quality and seasonal ingredients are key and truly define the difference between a good and a great cake.
“I remember that day, like it was yesterday. The sweet smells of the cakes, I knew at that moment that I wanted to become a pastry chef ”
What are your favourites from the menu?
That’s always difficult to answer. It depends on my mood. For flavour, I enjoy the seasonal Fig & Walnut Mousse, if I’m feeling “gourmand” I’ll always go for the traditional Hazelnut Paris-Brest with a cappuccino or if I’m craving chocolate, the Chocolate and Tonka tart.
You can find out more by visiting the Connaught Patisserie at Mount Street, Mayfair or at https://www.the-connaught.co.uk/
Photography courtesy of The Maybourne Group
